enzymes in food science

Enzymes in food science are natural proteins that catalyze (speed up) specific chemical reactions in food processes. They help transform raw ingredients into finished products by breaking down complex molecules, such as starches into sugars or proteins into amino acids. Enzymes are essential in many food applications like cheese making, brewing, baking, and wine production, enhancing flavor, texture, and appearance. Because enzymes are highly specific, they work efficiently under controlled conditions, making food processing more precise and often more natural, reducing the need for artificial additives.